Recipes

Pancake Day

Leftover Mashed Potato Pancake Recipe

This easy pancake recipe uses up left over mashed potato to create a filling alternative to the traditional pancake mix!

Ingredients

250g cold mashed potato

75g plain flour

1 tsp baking powder

2 eggs

125ml milk

1 tsp rapeseed oil

Knob of butter

Method

Sieve the flour and baking powder onto the mashed potato. Whisk in the eggs and milk until the batter is smooth and thick like a cake. Leave for at least 2 minutes to settle.

Heat a large non-stick frying pan over a medium heat. Add ½ oil and a dot of butter. When the fat is hot, start to cook the pancakes. Add 1 tbsp of batter for each pancake and cook 3 at a time. Cook for about 1 min until the underside is golden brown and small bubbles appear.

Flip the pancakes and cook until golden. Remove from the pan and keep warm while you cook the remaining pancakes in the same way, adding a tiny bit of oil and butter to the pan as and when needed. Serve the pancakes in stacks and top with your favourite topping. These mashed potato pancakes really do work both savory and sweet.

Top Foodie Tips:

Always do a test pancake before beginning

Pan will get hotter over time so the outside will cook quicker but the inside won’t be cooked, so cook on low heat for a tiny bit more time or switch pans

Freeze leftover mash from week day meals

Make extra mixture on Saturday for easy Pancakes on Sunday

Remember to revel in your own amazingness for reducing food waste, saving time and making the best breakfast ever :-)